Grilled Red Snapper

Sprinkle fish with salt and pepper and place skin-side down in a shallow baking pan.
Combine remaining ingredients and pour over fish.
Refirgerate, covered, turning occasionally, for one hour.
Grill fish skin-side up, 4 inches from hot coals for 3-4 minutes, basting with marinade.
Flip fillets and cook an additional 2-3 minutes until flesh is opaque all the way through and the top has a light golden crust.